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Cauliflower ‘Polenta’

Tue 25th Sep, 2018 - 9:24am by Emma Cockrell

Knowing how versatile cauliflower is in replacing grains in recipes, I thought I would try it as a polenta alternative. I am pleased with the results! This Cauliflower ‘Polenta’ recipe contains both vegetables and protein, making it a great snack and a perfect addition to a salad for  lunch or a light supper. It can be flavoured according to taste – adding oregano for an Italian seasoning, or paprika for a Spanish twist. Serve it with Sacha Inchi Drizzle, Basil oil or a dairy free Pumpkin Seed and Basil Pesto Sauce.

Cauliflower ‘Polenta’


Makes 12 squares

  • A head of cauliflower
  • 1 diced onion
  • A tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 2-3 teaspoons mild paprika or mild smoked paprika or 1 teaspoon dried oregano
  • 2 teaspoons dried chives
  • Lo-salt and Black pepper to taste
  • 3 eggs
  • 1/2 cup ground sunflower seeds


  1. Chop the cauliflower into florets and steam until soft
  2. Meanwhile, gently fry the chopped onion in the olive oil until soft
  3. Stir into the onions the paprika (or oregano), chives, onion and garlic granules, and seasoning. Set aside
  4. Place the cauliflower into a food processor and whizz to pulp . If you don’t have a food processor, place cooked cauliflower in a bowl and mash with a potato masher until soft and smooth.
  5. Stir in the ground sunflower seeds and eggs, and then the onion mixture.

6. Mix together thoroughly and then spoon into a baking tray no larger than 30cm x22cm. If it is smaller than this the squares will be smaller and thicker. It is helpful to line the tray first with non-stick baking paper. Smooth the mixture into the baking tray.7. Place in an oven at 180 degrees Celsius and bake for about 30 minutes until firm and golden.

8. Allow to cool in the tin before cutting into squares.

9. This can be served cold with a packed lunch, or warm it in the oven or in a pan.

10. Drizzle with Pumpkin and Basil Pesto Sauce and serve with salad or roast vegetables.